Downunder Tan Bitter

Source: Miguel de Salas
Recipe added: 08/25/99
Email: mm_de@postoffice.utas.edu.auUsed Franklin (Tasmanian Pilsener-like malt) because it is a lot fresher than imported malts. Crystal and chocolate added to achieve the correct colour, but chocolate was a bit overdone, probably only use 20g next time, or even 10g of roast barley to achieve a more coppery red colour.
All up, a very satisfying brew, from my obviously biased point of view